Red velvet crinkle cookies taste just like the cake! Make the cookies from scratch using this easy recipe to impress your friends and family for Christmas.

red velvet crinkle cookies with powdered sugar scattered on surface

We’re in the final stretch before Christmas! Which cookie are you still wanting to make before Santa gets here? I made red velvet crinkle cookies from scratch and they are heavenly.

Why this recipe works: These cookies taste just like red velvet cake, but have the chewy consistency of a cookie. Make them with a couple tablespoons of cocoa powder, a touch of white vinegar and a few drops of red food dye to get that distinctive red velvet taste.

red velvet crinkle cookies ingredients in bowls

How to make red velvet crinkle cookies

  1. Make the dough: Whisk together dry ingredients in one bowl and set aside. Beat together wet ingredients using an electric mixer. Add dry ingredients to wet ingredients.
  2. Chill the dough covered in the refrigerator for 1 hour and up to 24 hours.
  3. Preheat oven to 350° F. Line a baking sheet with parchment paper.
  4. Shape the dough into 1-inch balls and place on prepared baking sheet about 1 1⁄2 inches apart. Once the baking sheet is full, roll the balls in confectioners’ sugar and place back on the baking sheet.
  5. Bake cookies for 10 to 12 minutes.

If you want equally sized cookies, I suggest using a medium cookie scoop for this recipe.

photo collage demonstrating how to make red velvet crinkle cookies

Frequently Asked Questions

How to store crinkle cookies: Place cookies in an airtight container and store at room temperature for 5 days or in the refrigerator for 1 week.

Can you freeze crinkle cookies dough? Yes. Freeze dough in an airtight container or wrapped in plastic wrap for up to 3 months. Defrost in the refrigerator before rolling into balls and baking.

Why isn’t the powdered sugar isn’t sticking to the cookies after baking? It’s likely the sugar dissolved into the dough a little bit before baking. Roll the dough into balls and fill the baking sheet. Then roll the dough in the confectioners’ sugar right before baking. Alternatively, you can press the tops of the baked cookies in confectioners’ sugar after they have cooled slightly.

Why are my crinkle cookies flat? The dough was too warm after you rolled it into balls. This happens if you overwork the dough in your hands, which are warm, or if you aren’t working quickly enough. To prevent this, chill the rolled dough balls in the refrigerator for 10 minutes before putting in the oven.

Hands breaking red velvet crinkle cookie in half to show chewy center

Red velvet is a popular flavor when it comes to desserts. I highly recommend you check out my red velvet cupcakes. They have the most decadent cream cheese frosting! I also used the frosting in the center of these red velvet sandwich cookies.

If you love crinkle cookies, then try my gingerbread crinkle cookie recipe. It’s a fan favorite around the holidays! As are these crisp peanut butter crinkles.

stack of four red velvet crinkle cookies with powdered sugar

I hope you enjoy these red velvet crinkle cookies! They are a favorite not only around the holidays, but for Valentine’s Day too. If you try this recipe, be sure to leave a review and tag @ifyougiveablondeakitchen on social media and I will share my favorites.

red velvet crinkle cookies with powdered sugar scattered on surface

Red Velvet Crinkle Cookies

5 from 1 rating

Ingredients

  • 1 ¾ cups (218 g) all-purpose flour
  • ¼ cup (25 g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113 g or 1 stick) unsalted butter, , room temperature
  • ¾ cup (150 g) sugar
  • ¼ cup (50 g) brown sugar
  • 2 large eggs,, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon red food coloring , (preferably gel)

Instructions 

  • In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
  • In a large bowl using a hand mixer, combine butter, sugar and brown sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, mixing well after each addition.
  • Add vanilla, vinegar and red food coloring, and mix until combined, about 1 minute scraping down the sides as necessary.
  • With the mixer on low, slowly add the flour cocoa mixture. Mix just until combined.
  • Cover dough with plastic wrap and chill for 1 hour.
  • Preheat oven to 350° F. Line a baking sheet with parchment paper.
  • Shape the dough into 1-inch balls and place on prepared baking sheet about 1 1⁄2 inches apart. Once the baking sheet is full, roll the balls in confectioners’ sugar and place back on the baking sheet.
  • Bake cookies for 10 to 12 minutes, or until the edges are set and the cookies look cracked. Allow to cool on baking sheet for 5 minutes then transfer to wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 1 week. Dough can be stored in the fridge for up to 3 days or in the freezer for up to a month. Allow frozen dough to defrost in the refrigerator before forming into balls and baking.
Serving: 1cookie, Calories: 144kcal, Carbohydrates: 22g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 32mg, Sodium: 42mg, Potassium: 76mg, Fiber: 1g, Sugar: 11g, Vitamin A: 184IU, Calcium: 25mg, Iron: 1mg

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